Freshly made apple crumble sits atop the stove.

Apple crumble

Serves 8-12


8 firm, semi-tart apples, peeled, cored, quartered and cut into 1/4 inch slices (Granny Smith apples work well)
juice of 1/2 a lemon
1 tablespoon arrowroot powder (or corn flour)
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon powdered ginger
tiny pinch cloves (about 1/16 teaspoon)
100ml pure maple syrup

150g porridge oats
50g plain flour
1 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons rapeseed or vegetable oil
2 tablespoons pure maple syrup
1 teaspoon vanilla extract


Preheat the oven to 180°C. Place the apples in a large bowl and then sprinkle the lemon juice over them. Add the arrowroot and spices, making sure all of the apples are coated. Pour the apple mixture into a 13x9-inch baking dish and drizzle the maple syrup over it. Cover the pan with strong foil and bake everything in the oven for 35 minutes.

Meanwhile, prepare the topping by mixing the dry ingredients together. In a separate bowl, measure the wet ingredients and mix them thoroughly. Use a fork to combine the wet ingredients gradually into the dry mixture, making sure it is well mixed as you go. You can stop mixing when everything is well coated and crumbly.

When the apples are done baking, remove them from the oven and discard the foil. Stir the cooked apples around in the dish and then flatten them down with the back of a wooden spoon. Sprinkle the topping evenly over the apple mixture and bake again—this time uncovered—for another 15 to 20 minutes. Check the topping in five minute intervals after the initial 15-20 minutes, and remove the pan when the topping starts to feel crispy and turn brown. Serve warm.

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